Quick and Easy BabaPosted: February 25, 2010
A couple nights ago we realized the eggplant in our fridge had started to go rotten on one end, so the good half would have to be salvaged post-haste. We still had a couple tablespoons of tahini leftover from some middle eastern meal a few weeks back, so I decided on some imprompu baba ganoush, which we don’t make very often at all, but I hoped to be able to pull of relatively easily based on my extensive hummus-making experience. Tina had read somewhere that you should roast the eggplant in thick rounds under the broiler to get a nice smoky flavor. Correct. I would also note that we were out of olive oil, so I used canola. I’m still suggesting olive for the recipe below, though, since I am 100% certain it would provide better flavor.
Quick and Easy Baba Ganoush
1 large eggplant, sliced into thick rounds
1.5 Tbsp olive oil
1 Tbsp tahini
juice of 1/2 lemon
garlic (I used powder out of laziness – fresh would be better)
salt and pepper
1. Brush the eggplant rounds with a little olive oil on each side, lay them on a baking dish, and stick them under the broiler for a few minutes until they are good and brown on both sides. The more smoky flavor you want, the longer you want to leave them in there.
2. Remove the eggplant from the broiler and put in in the food processor, along with the rest of the ingredients (salt and pepper to taste). Blend.
3. Serve it warm, or let it chill in the fridge for a bit first.